1 1/2 c. flour
1 1/2 sticks butter
3/4 c. chopped nuts
1 c. powdered sugar
3 c. milk
1 (8 oz.) pkg. cream cheese, softened
1 (13 1/2 oz.) Cool Whip
2 (3 oz.) pkgs. instant lemon or chocolate pudding

Mix flour, butter and nuts. Press into a 9 x 13 inch pan. Bake for 30 minutes at 350 degrees. LET COOL. Mix powdered sugar, cream cheese and half the Cool Whip together. Spread on cooled pastry. Mix instant pudding and milk at low speed, to be used as the second layer. Spread on the remaining Cool Whip and sprinkle with the nuts. Refrigerate until ready to serve. Keeps well 3 or 4 days. Serves 12.